INGREDIENTS

INSTRUCTIONS

Quantity: An average of 21 pounds (without tops) is needed per canner
load of 7 quarts; an average of 13-1/2 pounds is needed per canner
load of 9 pints. A bushel (without tops) weighs 52 pounds and yields
15 to 20 quarts--an average of 3 pounds per quart.  Quality: Beets with
a diameter of 1 to 2 inches are preferred for  whole packs. Beets
larger than 3 inches in diameter are often fibrous.  Procedure: Trim
off beet tops, leaving an inch of stem and roots to  reduce bleeding of
color. Scrub well. Cover with boiling water. Boil  until skins slip off
easily; about 15 to 25 minutes depending on  size. Cool, remove skins,
and trim off stems and roots. Leave baby  beets whole. Cut medium or
large beets into 1/2-inch cubes or slices.  Halve or quarter very large
slices. Add 1 teaspoon of salt per quart  to the jar, if desired. Fill
jars with hot beets and fresh hot water,  leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used. Table 1. Recommended
process time for Beets in a dial-gauge pressure canner.  Style of Pack:
Hot.  Jar Size: Pints, Quarts. Process Time: 30  minutes for Pints, 35
minutes for Quarts. Canner Pressure (PSI) at  Altitudes of 0 - 2,000
ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 -  6,000 ft: 13 lb. 6,001 -
8,000 ft: 14 lb.  Table 2. Recommended process time for Beets in a
weighted-gauge  pressure canner.  Style of Pack: Hot and Raw.  Jar
Size: Pints, Quarts. Process Time: 30  minutes for Pints, 35 minutes
for Quarts. Canner Pressure (PSI) at  Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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